Ingredients

• 400g/14oz can red kidney beans
• 400ml/14fl oz can coconut milk
• 1 Scotch bonnet
• deseeded and chopped
• 2 spring onions; chopped
• 1 sprig thyme
• 400g/14 oz long-grain rice
• sea salt and freshly ground black pepper
• 1 onion
• chopped
• ½ red pepper
• chopped
• ½ green pepper
• chopped
• ½ yellow pepper
• chopped
• 1 Scotch bonnet
• deseeded and chopped
• 2 tbsp ketchup
• 1 tbsp gravy browning
• 2 tbsp sugar
• 1 tbsp cornflour
• ½ tsp salt
• 250g/9oz self-raising flour
• 2–3 tbsp oil
• 175g/6oz plain flour
• ½ tsp garlic powder
• 3 tbsp hot and spicy seasoning (see Tips)
• 1½ tbsp all-purpose seasoning (see Tips)
• 6 boneless chicken breasts
• sunflower oil
• for deep-frying

Directions

• For the rice & peas
• tip the beans into a pan
• add 400ml/14floz water and boil for three minutes. Add the coconut milk
• Scotch bonnet
• spring onions and thyme
• bring to the boil again and cook for five minutes.
• Add the rice and
• if necessary
• a little extra boiling water so the rice is just covered. Put a lid on the pan and cook for 12–15 minutes or until the rice is cooked. Season to taste with sea salt and freshly ground black pepper and set aside.
• For the sauce
• bring about 250ml/9fl oz water to the boil. Add the chopped onion
• peppers and Scotch bonnet and boil for three minutes. Add the ketchup
• gravy browning and sugar
• then simmer for another three minutes.
• In a small bowl
• mix the cornflour with a tablespoon of water and add to the sauce to thicken. Stir thoroughly then season to taste with sea salt and freshly ground black pepper and set aside in a warm place.
• For the dumplings
• stir the salt into the flour. Add water to make a dough and knead together well then shape the mixture into small balls. Heat the oil in a frying pan and shallow fry the dumplings for 2–4 minutes until golden then drain on kitchen paper and keep warm.
• For the chicken
• mix the plain flour with the garlic powder and seasonings in a bowl. Dip the chicken breasts into the mixture until well coated.
• Heat the oil in a deep-fat fryer or deep pan to about 170C/325F. The oil is hot enough when a cube of bread floats to the surface and turns golden-brown. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)
• Fry the chicken
• a few pieces at a time
• until cooked through and golden- brown. Drain on kitchen paper then serve with the rice and peas
• sauce and dumplings.